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+ servings

Cherry & Orange Pound Cake

Orange and Marching Cherry Pound Cake with Orange glaze and candied orange peels
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 kg
Author Foodcow


  • 1 cup Unsalted Butter at Room Temperature
  • 1 cup Sugar
  • 2 cups All purpose flour/Maida
  • 3 teaspoon Baking Powder
  • 4 large Eggs or 5 small ones at Room Temperature and Fresh
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla Essence
  • ½ cup Maraschino Cherries
  • ½ cup Orange Juice
  • ½ teaspoon Grated Orange Zest


  • ½ Cup Caster Sugar
  • 2 tablespoon Orange Juice

Candied Orange Curls

  • 1 Orange's Peel cut into thin strips
  • 2 tablespoon Sugar
  • 1 tablespoon Water


  • Preheat the oven at 180 degrees for 10 minutes.
  • Make sure the butter is at room temperature. Using a hand whisk or a stand mixer whisk the butter until pale and creamy.This should take about 3-4 minutes.
  • Add the Sugar and beat it for another 3-4 minutes till the butter sugar mixture is very pale.
  • Break your eggs in a separate bowl.
  • Add the eggs one at a time.Beat the mixture well for 3-4 minutes between each egg addition.
  • Add the salt, vanilla essence and Orange juice.
  • Mix the flour, salt and baking powder.Fold in the flour mix little at a time in the egg mixture.
  • Add the cherries and pour the mixture in a prepared cake pan.
  • Bake the cake for 30-35 minutes at 180 degrees in the preheated oven.
  • Let the cake cool for 10-15 minutes before unmoulding it.


  • Mix the caster sugar with orange juice.
  • Keep in mind that very little liquid is required to dissolve caster sugar

Candied Orange Curls

  • Using a sharp knife or a vegetable peeler cut the orange peel.Slice is into thin strips.
  • Heat a pan.Add the sugar and water and the orange strips and let it cook till the sauce thickens and coats the peels evenly.
  • Remove from the syrup and decorate the cake with it.